When trying to create a Dairy-Free Copycat Starbucks Pumpkin Spice Latte, I looked at many, many copycat recipes online. Most of them use water-based pumpkin syrup as an ingredient, with very little pumpkin in the syrup itself. Starbucks lists a condensed milk-based pumpkin spice sauce in the ingredients for its pumpkin spice latte. I followed their lead and created a coconut-milk based dairy-free pumpkin spice sauce to use in dairy-free pumpkin spice lattes.
Starbucks also uses annatto in their Pumpkin Spice Sauce to make it a pretty orange color. I added a bit of turmeric to my sauce to brighten the color instead. The end result uses an entire 15-ounce can of pumpkin puree and tastes like eggless pumpkin pie filling.
This Pumpkin Spice Sauce has a lot of fun uses beyond Pumpkin Spice Lattes. You can also enjoy it in dairy-free pumpkin spice steamers, or on pancakes, waffles, or ice cream.
Special Diet Notes: Dairy-Free Pumpkin Spice Sauce
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.
- 1 (15-ounce) can pumpkin puree
- 1 cup full-fat coconut milk
- ½ cup packed brown sugar
- 2 tablespoons sugar
- ½ tablespoon ground cinnamon
- ¼ teaspoon ground turmeric
- ¼ teaspoon salt
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- Put the pumpkin, coconut milk, sugars, cinnamon, ginger, turmeric, salt, and nutmeg in a medium saucepan, and whisk until smooth.
- Place the pan over low heat and simmer the mixture for 20 minutes, stirring occasionally.
- Strain the sauce through a fine-mesh strainer to ensure it is completely smooth.
- Store your dairy-free pumpkin spice sauce in an airtight container (I use a canning jar) for up to 1 week.